The amino acids that provide nitrogen for yeast metabolism are referred to as primary amino acids. This “metabolically available” nitrogen is made up of ammonia and various amino acids collectively called “free alpha-amino nitrogen” or FAN. In Wine Analysis and Production, Zoecklein et al explain that only a fraction of the nitrogen dissolved in grape must or juice can be used by yeast. The most basic yeast nutrient addition is to supplement the nitrogen yeast requires for its life processes.
BEST WINE HOMEBREW YEAST NUTRIENT HOW TO
After that, consider when the nutrients are to be applied and how to use them. If the answer is yes, we need to look toward which nutrients may be appropriate for the use. The first major decision is whether to use nutrients at all in a particular fermentation. This column focuses on the last of these helping to guide you through the decisions required when you consider yeast nutrients. Three important conditions for thriving yeast are managing the temperature in a suitable range, providing a rich source of energy in the form of sugars, and supporting a healthy level of required nutrients. If we grow a healthy, thriving yeast population, conditions will be very favorable toward making a good wine as well. This is a way of looking at winemaking that has tremendous value for us as home winemakers. In his classic text Knowing and Making Wine, eminent French scientist Emile Peynaud remarked that the conditions for development of yeasts are the very conditions for fermentation itself.